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1) Preheat the oven to 190C/Gas mark 5. Line the cups of an 18-hole muffin tray with paper cases.

2) Sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger in a large bowl. Make a well in the centre of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine.

3) Add the cranberries, figs, hazelnut and both sugars and stir just to distribute the fruits, nuts and sugar evenly throughout the batter. Spoon the batter into the muffin cases, filling each one to the top.

4) Bake for 20 to 25 mins, until browned on the top and a cocktail stick inserted in the centre of the muffins comes out clean.